Bokkeumbap is a popular menu along with Jajangmyeon, Jjamppong and Tangsuyuk in Korean Chinese restaurants.
Chinese restaurant’s Bokkeumbap has no significant difference in ingredients from Korean home-cooked fried rice, but the taste is slightly different.
Regular Bokkeumbap is served as above.
Bokkeumbap, Jajang sauce, soup, Danmuji(Yellow pickled radish), kimchi, raw onions and chunjang are served.
Bokkeumbap is pork, onion, carrot, and green onion chopped into small pieces and fried with rice.
Depending on the restaurant, they put eggs together and stir-fry them or put eggs on top.
The biggest feature of Chinese restaurant’s Bokkeumbap is that it comes with Jajang sauce.
It tastes quite good when mixed with jajang sauce.
Samseon Bokkeumbap adds three kinds of ingredients such as Samseon Jajangmyeon.
Shrimp, mushroom and squid were added to Samseon Bokkeumbap in the picture above.
Shrimp, squid and sea cucumber were added to Bokkeumbap of the Chinese restaurant that took the picture above.
Chinese restaurant’s Bokkeumbap
Bokkeumbap cooked using strong fire and oil is a favorite food for both men and women of all ages.
It is considered a suitable food for foreigners because it has no spicy taste at all.
If you visit a Chinese restaurant in Korea and don’t like noodles, it would be a good choice to choose Bokkeumbap.
However, it should be noted that the style of Bokkeumbap varies depending on the Chinese restaurant.